One-Pan Shrimp And Lemon Orzo
This One-Pan Shrimp And Lemon Orzo is the ultimate weeknight dinner that combines elegance and ease. Juicy shrimp are sautéed to perfection and paired with tender orzo simmered in a tangy lemon and white wine sauce, infused with garlic and fresh herbs. It’s perfect for a quick meal that feels like a gourmet experience! Visit groovyfoodiess.com for more of Sarah's recipes!
Tasty Team
91% would make again
Total Time
40 minutes
40 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min
Total Time
40 minutes
40 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min
Ingredients
for 4 servings
- 1 lb large shrimp, peeled and deveined
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon pepper, plus more to taste
- ½ teaspoon garlic powder
- 1 tablespoon neutral cooking oil
- 1 lemon, sliced
- ½ yellow onion, diced
- 6 garlic cloves, minced
- 3 fresh oregano sprigs
- 1.5 cups uncooked orzo
- ½ cup dry white wine
- 2 cups chicken broth
- fresh basil, for serving
Nutrition Info
- Calories 459
- Fat 8g
- Carbs 61g
- Fiber 2g
- Sugar 4g
- Protein 34g
Estimated values based on one serving size.
Preparation
- In a bowl, toss together the shrimp, salt, pepper, and garlic powder.
- Preheat a pan over medium heat, and add the oil.
- Once the oil is hot, add the shrimp, and sear until all sides are colored, about 30 seconds per side. Immediately remove from heat, and set the shrimp aside on a plate.
- To the same pan, add the lemon slices, and cook over medium heat until seared on both sides, about 30 seconds. Set lemon aside with the shrimp.
- To the same pan, add the onion and minced garlic. Cook over medium heat, stirring occasionally, until fragrant, about 2 minutes. Stir in the oregano.
- Add the orzo, and toast in the pan, stirring often, for about 3 minutes, or until the orzo turns slightly darker in color.
- Deglaze the pan by adding the wine to the pan and cooking over medium heat, stirring occasionally, until the orzo soaks up the wine. Immediately add the chicken broth.
- Bring the broth to a simmer, and reduce the heat to low. Cook, uncovered, stirring occasionally, for about 10 minutes, or until the orzo has absorbed 90% of the broth.
- Return the shrimp and lemon to the pan, and cook until warmed through, about 2 minutes. Season to taste with additional salt and pepper. Serve with fresh basil.
- Enjoy!
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